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Mackerel, Fried, French

Bone three fine mackerel, removing the heads and tails, dry them well in a cloth, or rub a little flour into them, so as to remove all moisture, sprinkle with pepper and salt, and fry lightly in hot dripping to cover them. They should be of a fine golden colour, and well drained. Place them on a dish, and either pour the following sauce over them, or serve in a tureen. Stew the bones of the fish in half a pint of stock, add a thickening of butter and browned flour, say, one ounce of butter and a tea-spoonful of flour, well worked up together, the juice of a lemon, and a little browning to colour it. Or, if preferred, serve the fish with mustard-sauce, in which a table-spoonful of some good store sauce, such as Reading, Worcester, or Harvey, has been stirred. Time, about fifteen minutes. Probable cost, 4d. to 6d. each. Sufficient for five or six persons.